I first remember watching John Torode as the resident chef
on the ITV programme This Morning, at least I think that is
where I remember him from. As it is a show I have not watched
for some time that must have been a long time ago. Since then
he has become far more famous as one of the two presenters
of BBCs Masterchef series. I always liked his style
of presenting, when he was demonstrating how to cook something,
so the video showing him make his version of Beef Wellington
makes very good viewing . . . and doesn't he make it look
simple, and delicious!
TV Chef John Torode has partnered with Neil McGuigan to launch
a new recipe collection. The new recipe collection is a mixture
of a personalised and revolutionary food and the wine matching
service available at www.mcguiganwines.co.uk
Beef Wellington has always been a British favourite, whether
it is for a dinner party or a family meal this recipe will
work for every occasion. Compliment the rich taste of the
Beef Wellington with a glass of Shiraz perhaps?
mixed wild mushrooms
a good handful button mushrooms
3 tbsp vegetable oil
4 shallots, finely chopped
3 rashers smoked bacon, chopped
100ml madeira or port
handful of fresh tarragon, roughly chopped.
800g piece beef fillet
500g puff pastry
smooth pork pate, eg Brussels
the mushrooms, but do not wash - better to wipe with a damp
cloth or use a brush. Slice the button mushrooms and then
tear the other ones into thumb-sized pieces.
1 tbsp of the vegetable oil in a frying pan and add the
shallots and bacon until the shallots are softened and the
bacon is cooked. Using a slotted spoon, remove the shallots
and bacon but leave the oil in the pan.
the mushrooms and increase the heat to high. Leave the pan
for 2 minutes until the mushrooms start to colour, turn
the mushrooms and leave again until coloured.
twice then return the shallots and bacon to the pan, mix
well and add the madeira or port and cook until nearly all
evaporated. Remove from the heat and leave to cool before
stirring in the tarragon. Set aside.
the meat well with salt and pepper.
a solid based fry pan and put it over a high heat for a
good 5 minutes so it is seriously hot.
the meat with the remaining oil and sear the meat for 2
minutes on each side.
to cool. Once cool, spread the pate evenly over the surface
of the beef.
the oven to 220°C/425°F/gas 7.
out the pastry into a large rectangle about 2 1/2 times
as wide as the fillet and about 7 - 8 cms longer at both
the middle of the pastry, spread the mushrooms evenly, leaving
a generous margin of pastry all around. Put the beef on
top, and then brush around the edges of the pastry with
a little of the egg, and fold the whole lot up, twist the
ends like a bon bon and snap off any excess pastry.
the parcel over onto a buttered tray so you have a rounded
top pastry parcel brush with the egg but keep the dome shape,
tucking the pastry at the ends underneath. Use the pastry
trimmings to decorate, if you like, then brush any decorations
with egg wash too.
to the oven and cook for 30 - 35 minutes, until the pastry
is golden and well risen.
immediately, cut into thick slices, garnished with some